As you know from the countless emails you delete, food companies want product coverage from bloggers. Nothing wrong with that, of course. It’s just the way
A guest post by Stephanie Stiavetti
I’m sure you’re familiar with the term Search Engine Optimization (SEO), one of the biggest time sucks we food bloggers endure to get more people to our blogs.
There’s no way around doing this work, as all bloggers must bend the knee to Our Great Google Overlords, with the exception of a handful of folks who are so insanely popular that they transcend the realm of mortal blogging (*cough*Ree*cough*).
The problem with keeping our websites search engine-friendly, however, is that every so often, Google changes the rules. And inevitably, for months following these changes, my inbox is flooded with the doleful cries of bloggers who have lost a chunk of their traffic.
If you’re smart, though, it won’t matter how Google alters its algorithm. All you have to do is produce good content and avoid questionable SEO practices. There are countless finer points, a few of which I’ll get to in a moment, but the fact remains that you’ll need not fear even the most Machiavellian changes Google makes to its ranking methods.
Here are a few tips for maintaining your trusted liege status to The Goog. They’re easy enough so that even if you’re
I’m not the only one. The annual Saveur Best Food Blog awards doesn’t even list “restaurant blogs” as a category.
What I like about The James Beard awards, called “the Oscars of food writing,” is that I can find most of the journalism award-winning pieces online.
I want to soak up their brilliance. I also know I will be a little envious. That’s okay. Reading them gives me ideas for my own writing.
These essays will make you laugh, amaze you, make you nod in recognition, make you outraged — all emotions generated by skilled writers (and their editors). They are worth my time, and yours.
Just so you know, judges can only judge the entries. We don’t go out and look for work that might win. So if you don’t enter, you can’t win. (I am a book judge and a
A Guest Post by Marcy Goldman
I never wanted to self-publish. I imagined continuing Random House and Harper Collins book deals for my growing baking author platform and features in leading newspapers and online venues. I envisioned more Christmas baskets from my publishers, help with my blog and website, and publicists to set up my interviews and promotional spots.
Instead, I am now River Heart Press, my own imprint, and I am boldly going where I went when I was 12 years old and self-published my own street newspaper, The Goldman Times.
After 25 years of great publishers, great cookbooks and what I thought was an upward spiraling career, I wasn’t getting a response to my next book idea from traditional publishers. So I
He’s been in the food business for 30 years, working for large food manufacturers, a worldwide commodity board, and a dried fruit company. Now he’s a consultant to six food companies, supplying post-ready recipes to bloggers, and inviting them on tours and to attend trade shows as media.
He might take 80 bloggers on a four-day tour on behalf of a company or board, for example. In addition to their expenses, he pays bloggers
It’s time again for my list of useful links, which I have culled from dozens more to find the most valuable ones for you. As always, they are excerpted from my recent quarterly newsletter. If you’d like to receive the entire list of links next time, sign up to receive my four newsletters per year. Now, on to the goods:
2. Publishers Weekly did a good webcast recently about selling single subject cookbooks in unusual places.
3. What does a successful food stylist do? Check out